Instructions: Put the butter and the broken chocolate into separate basins and stand them on the aga to melt.

Base line an 200mm loose bottomed deep cake tin.

It will need to be at least50mm deep. Crush the biscuits and mix in with the melted butter.

Press the mixture onto the base of the prepared tin and cool in the fridge while preparing the filling.

Beat together one and a half tubs of mascarpone the caster sugar and the coffee.

Beat in the melted chocolate and gently fold in the yoghurt.

Pour over the crumb base level the top and chill for several hours until firm.

Beat together the remaining mascarpone and the sieved icing sugar.

Spread over the top of the torta.

Remove from the tin and serve.

This rich luxurious pudding is perfect for a dinner party. It needs to be made in advance so that it can firm up for slicing. The first time I tasted this it was made with cream which is very rich. I now use yoghurt instead but you may prefer to use 150ml whipped double cream.

Serves 8

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